Description
This Rhubarb Cheesecake combines a tangy rhubarb compote layer with a rich, creamy cheesecake on a buttery graham cracker crust. It’s the perfect spring dessert—refreshing, vibrant, and indulgent.
Ingredients
Scale
Graham Cracker Crust:
- 1.5 cups graham cracker crumbs – Provides the buttery, crunchy base.
- 0.25 cup melted butter – Binds the crumbs together for the crust.
Rhubarb Filling:
- 4 cups chopped fresh rhubarb – The star ingredient with its tart flavor.
- 0.5 cup sugar – Balances the rhubarb’s tartness.
- 1 tbsp lemon juice – Brightens the rhubarb flavor.
Cheesecake Base:
- 16 oz cream cheese, room temperature – Forms the creamy, rich body of the cheesecake.
- 0.75 cup sugar – Sweetens the cheesecake filling.
- 0.5 cup sour cream – Adds tang and creaminess.
- 2 eggs – Binds the mixture and adds richness.
- 1 tsp vanilla extract – Adds flavor depth to the cheesecake.
Optional Add-Ons:
- Toppings – Fresh fruit, whipped cream, or extra rhubarb compote.
- Lemon zest – For a citrusy aroma and flavor lift.
- Spices – A pinch of cinnamon or scraped vanilla bean for extra complexity.
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan or line with parchment.
- Make the crust: In a bowl, mix graham cracker crumbs and melted butter. Press evenly into the bottom of the pan. Bake for 8 minutes, then let cool.
- Prepare rhubarb filling: In a saucepan over medium heat, cook rhubarb, sugar, and lemon juice for 10–12 minutes until rhubarb is softened and mixture is thickened. Let cool.
- Make cheesecake filling: Beat cream cheese and sugar until smooth. Add sour cream, eggs (one at a time), and vanilla extract. Mix until fully combined.
- Pour cheesecake mixture over cooled crust. Spoon rhubarb mixture over the top and gently swirl with a knife.
- Bake for 45–50 minutes or until the center is just set. Turn off the oven and let cheesecake sit inside with door slightly open for 1 hour.
- Chill at least 4 hours or overnight before serving.
- Top with optional whipped cream, rhubarb compote, or lemon zest if desired.
Notes
- For a smoother cheesecake, make sure all ingredients are at room temperature.
- If using frozen rhubarb, thaw and drain well before cooking.
- Use a water bath while baking to prevent cracks (optional but helpful).
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: undefined
- Fat: 20g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: undefined
Keywords: Rhubarb Cheesecake, Spring Cheesecake Recipe, Rhubarb Dessert, Cream Cheese Cheesecake, Graham Cracker Crust Cheesecake